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Blueberries

We found blueberries at the mercado back in November, sorry I am just getting to these pictures and story now. They are small like the berries we picked as kids from those low bushes in the mountains of Pennsylvania. The flavor is good very berry-like but not sweet. I picked up only a half a pound my first attempt because I really was not sure if they were blueberries. They only could be found in the mercado for a few weeks as I found out these are used in making the Colada Morada for the holiday Day of The Dead, once the holiday was over the blueberries disappeared.

Joe and I both spent what seemed like hours cleaning the twigs and leaves out of them, then I made blueberry muffins, they were a big hit. My oven does not seem to heat properly and I have looked all over for a temperature gauge, the one that hangs from the shelf but to no avail as it is not something found in even big stores in Guayaquil. The muffin tops are not that pretty crunchy crusty with the great color, but they are blueberry muffins.

Then I made pancakes, sorry you cannot see the blueberries as I dropped them on the batter when already poured into the pan, I do not like blue pancakes.

Then the last thing I made were biscuits this is a great recipe for Southern Biscuits and White Sausage Gravy but this time I put the blueberries in and made a blueberry sauce to pour over the top. Yes, it was fine!

Now for the recipes: Many of my basic recipes are taken from an old Betty Crocker’s Cookbook that I received as a shower gift back in the early 70’s. I have made a few changes nothing major as these recipes are timeless in my opinion.

Blueberry Muffins

1 egg

1/2 C milk

1/4 C salad oil

1 1/2 C flour

1/2 C sugar

2 t baking powder

1/2 t salt

1/2 C blueberries (picked through)

Gently beat the egg add all ingredients except blueberries the batter should be thick and lumpy. Add blueberries folding gently as not to break up the berries making the batter blue. Pour into paper muffin cups in a muffin tin and bake at 400 F for 20 to 25 minutes until the tops are golden. Makes 12 muffins

Beat egg and add next six ingredients until smooth. Grease heated griddle or pan. Pour batter on to hot pan and add a sprinkling of blueberries. Turn when you see bubbles on the surface. Cook other side until golden brown. Make a simple syrup of water and sugar add blueberries and cook over medium heat for a few minutes. Remove and blend. Serve at room temperature.

Southern Biscuits with Blueberries (this is a mock Bisquick recipe and makes enough mix for about 2 to 3 batches of biscuits)

4 C flour

2 T baking powder

1 1/2 t salt

1 C shortening (Crisco type product)

1/2 C milk powder

1/4 C sugar

1/2 t baking soda

Mix all ingredients with an electric blender. Store in closed container in a cool dry place.

To make one batch of biscuits

2 C of mix

2/3 C buttermilk (milk and vinegar to make 2/3 cup)

1/2 C blueberries (picked through)

Add mix and buttermilk mix well and add blueberries and gently stir. Bake at 425 F oven. Make a blueberry simple syrup to pour over backed biscuits.